Gujarati Khaman. Gujarati Khaman

You can cook Gujarati Khaman using 20 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Gujarati Khaman
  1. It’s of For batter.
  2. It’s 1 cup of chickpea flour.
  3. You need 130 ml (1/2 cup) of + 2 tbsp) water (approx).
  4. It’s 1/2 tsp of citric acid.
  5. Prepare 1/2 tsp of salt.
  6. It’s 1 1/2 tsp of sugar (as per taste).
  7. Prepare 1/2 tsp of baking soda.
  8. It’s of For tempering.
  9. You need 1 tbsp of oil.
  10. You need 1/2 tsp of mustard seeds.
  11. It’s 1 tsp of sesame seeds.
  12. It’s 1 stick of curry leaves.
  13. It’s Pinch of hing (asafoetida).
  14. You need 1/8 tsp of salt.
  15. You need 1 1/2 tsp of sugar.
  16. Prepare 2 of green chillies (cut in vertical slits).
  17. You need 1/2 cup of + 1 tbsp water.
  18. You need of For garnishing.
  19. It’s of Shredded dry coconut (optional).
  20. It’s of Coriander.
Gujarati Khaman instructions

  1. For preparing batter, Take salt, citric acid and sugar in a small bowl and mix properly with half of the water..

  2. Take the chickpea flour in a big bowl. Make a batter with a liquid prepared in a step 1. Whisk it with egg beater or your hand, such that no lumps remain in the batter. Add remaining plain water as per the need and make a smooth batter..

  3. Keep a big patila(big flat pot) on the stove. Put a ring cutter in it. Add water till half of the ring cutter dips in water..

  4. Tie a lid with a cotton cloth, so the steam formed does not fall back on Khaman. Cover the tapelu with a lid..

  5. Grease a thaali(flat plate) with a few drops of oil..

  6. When water starts boiling, place thaali(flat plate) on the ring cutter..

  7. Add baking soda in the batter prepared in step 2 and whisk in one direction. Batter will rise immediately and it will become fluffy and colour will change to slight whitish yellow..

  8. Pour the batter in the thaali. Cover the tapelu with a lid and keep it on fast flame for 10 minutes. Keep some heavy thing on the lid, such that the steam doesn't come out. Meanwhile prepare the tempering..

  9. Take an oil in a work(kadai). Add Mustard seeds. When they start to splutter, add sesame seeds and then add curry leaves. After that Add half slit chillies, then hing. Thereafter immediately add water..

  10. Add sugar and pinch of salt. Once water starts boiling, take it off the gas..

  11. When 10 minutes are over, take khaman off the stove and remove thaali immediately from the tapelu.Cut them into square or diamond pieces..

  12. Pour the tempering mixture prepared in step 10 evenly with a spoon on Khaman..

  13. Garnish with shredded coconut and coriander..